Raw shrimp, peeled and deveined (I used jumbo shrimp and topped each plate with 4-6 shrimp)
Salt and pepper, to taste
Optional garnishes: jalapenos, cabbage, etc.
For the dressing:
1 tbsp soy sauce
1 tbsp honey
1/2 tbsp rice vinegar
1/2 tsp sesame oil (I used toasted sesame oil)
1/4 tsp minced garlic
Small pinch of red pepper flakes
2 tbsp olive oil
Rinse and pat dry your peeled and deveined shrimp (you can cook with the tails on or off). Toss in a bowl with a drizzle of olive oil and some salt and pepper.
Heat a skillet over medium-high heat. Once hot, add the shrimp and cook on each side for 2-3 minutes. Remove from heat and set aside.
With a hand peeler, peel off the outer skin of your cucumber and carrot. Then, using the same peeler, peel ribbons off of each vegetable, until you've ribboned about half of each vegetable.
In your serving plate or bowl, place a handful of mixed greens on the bottom, then add your ribboned carrots, cucumber, sliced avocado, grilled shrimp and sesame seeds.
To make the dressing, combine all ingredients except the olive oil in a bowl. Once mixed, slowly whisk in the olive oil until combined. Drizzle the dressing on top of each salad.
I usually top these salads with a pile of sliced fresh jalapenos (I'm addicted to spicy), but I just got a few jars of Your Table Mobile Catering Kitchen's pickled jalapenos and jalapeno slaw and had to try them out! Best pickled jalapenos - I will definitely be a repeat customer!